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Creamy Asian Cucumber Salad Bowl

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A refreshing and vibrant salad featuring crisp cucumbers, creamy avocado, and smoky tofu, dressed in a spicy, tangy sauce.

Ingredients

Scale
  • 1 whole cucumber, thinly sliced
  • 1 small onion, thinly sliced
  • 1 large handful of crispy baked tofu (≈ 150 g)
  • 1/3 cup edamame, shelled and thawed
  • 1 small carrot, julienned
  • 1 spring onion, sliced
  • 1/2 avocado, cut into 1 cm cubes
  • 1 tbsp vegan cream cheese
  • 1 tbsp vegan mayo
  • 1 tbsp Sriracha
  • 1 tsp chili-crisp oil
  • 1 tbsp soy sauce
  • 1 tbsp sesame seeds
  • OPTIONAL: 1–2 tsp crushed nori flakes

Instructions

  1. Start with the foundation: Place the thinly sliced cucumber at the bottom of your jar. Press lightly; this creates a firm base.
  2. Layer your ingredients in this order: onion, crispy tofu, edamame, julienned carrot, spring onion, and avocado cubes. This method preserves the freshness of each component and maintains distinct textures.
  3. For make-ahead lunches, keep the saucy ingredients towards the top to avoid sogginess.
  4. Seal the jar tightly, ensuring no leaks occur. Refrigerate it upright if you’re not eating immediately.
  5. Before serving, check the seal on the jar. Flip it upside down twice and shake vigorously for about 10 seconds.
  6. Enjoy straight from the jar for convenience or tip the contents into a bowl for easier mixing and eating.

Notes

Prep the salad a day before for easy grab-and-go lunches. Keep dressing separate until ready to eat for optimum freshness.

Nutrition

Keywords: cucumber salad, vegan salad, Asian salad, healthy recipes, summer recipes

Find it online: https://oliviatable.com/creamy-asian-cucumber-salad-bowl-recipe/